Rib Roasts: "Semi-Boneless" versus Standing?
My local grocer is advertizing "Semi-boneless" rib roasts for the holidays.
As far as I know, this cut of meat does not actually exist. Rib roasts, in my experience, have either com as "Bone-in" or "Standing rib roasts", or "Boneless".
My best guess is that some marketing schmuck decided to either:
Put a "semi" in front of a boneless roast where it didn't belong.
Or to use the term "Semi-boneless" to imply that the ribs were still attached, but all other bones were removed, as they always are, because nobody sells a rib roast with other bones still attached.
Anyone have experience with this retail term? Which is it really, bone-in or boneless?
I am not sure, but I do think it is a technical term. I think it means that the bones have been removed but they are tied back on so that you can easily cook with the bones (so they can impart any flavor) and then for serving, all it takes to remove the bones is to untie a string.
So, the roast is in fact a bone-in roast. the "Semi" boneless refers to the removal of the backbone, which is always removed for a rib roast.
Still, I wanted a bone-in rib roast, so it; s a win there. And now we know what the marketing schmucks mean by semi-boneless..
We have a market in Los Angeles (Hows) that features this during the holidays. The ribs are removed then tied back on. They call it the Golden Lion cut.